Slightly sweet and a little pickled, this Beet Relish is a delicious side dish that has so many uses that is made quickly, but can be kept for months. A delicious condiment that originates from where I’m from, the North of England.
This is another recipe that I posted a few years ago that is very popular that I recently the pictures and an added video.
Beet relish (or beetroot as we call them in the U.K.) is delicious on open-faced sandwiches on really good bread with cheese, in sandwiches, with cheese and crackers or even on a burger.
Another way I enjoy eating beets is roasted, which are perfect in Roasted Beet and Arugula Salad (picture below).
Relish is cooked and pickled chopped vegetables and chutney, that originates from Indian can be made with vegetables or fruit with that can vary from chunky to smooth.
Pickle (like this recipe)
Borscht chilled soup
Slice on sandwiches
Serve with charcuterie
What sets this beet relish apart is the roasting of the beets. I prefer to peel beets before roasting because there is a lot of dirt and grit on the skin. Roasting is a no fuss effort, just wrap the peeled beets in foil and roast.
If you think you don’t like beets, then you probably have not had them in their best form. Alone without seasonings, can they taste a little like dirt, that is why this relish will change your mind.
If you’re familiar to preparing beets, you will know how messy they can be with regard to the beet juice dying your skin and anything it may come in contact with. I recommend 2 important tools, a pair of plastic gloves and a dark cutting board.
How to can/preserve beets
Per the USDA, jars do not need to be sterilized prior to using a water canning bath if being boiled for 10 minutes or longer, which applies in this case.
This canning method is for a simple water bath. Make sure you are using proper canning jars (the ones in my pictures are just for the photos and not for canning/preserving). Place a round wire rack in the bottom of a deep pan (or canning pot). You must elevate the jars off the bottom of the pan to prevent them from breaking. Fill the pan with water (it should cover the jars by 1 to 2 inches). Bring the water to a boil, use tongs to carefully add the filled and sealed jars, cover with a lid and boil for 10 minutes. Remove the jars carefully.
If you’ve tried this Beet Relish or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
25 Comments on “Beet Relish”
How many cups is 2 pounds of beets
I didn’t test the recipe using the cup measurement, but after a search it looks like it would be around 5 cups.
If you don’t can these, how long will this last in the fridge
The beet relish should last up to 2 weeks refrigerated in a sealed container. Let me know if you have any more questions and enjoy 🙂
“All food safety authorities advise against attempting oven sterilization of home canning jars on grounds of both biological and physical safety.”
Made this last weekend and canned it. Today, I spooned a little over braised chard … yum!!
Looking forward to sandwiches and salads with this gorgeous relish.
As a short cut i used my pastry cutter to slice the beets. Then, I used my Vidalia chopper to get the cubes.
I’m so happy you love the recipe and great tip for the beet cutting 🙂
My MIL turned me on to fresh beets. I never looked back. I am looking forward to trying these. Thanks for the recipe.
I’m so happy you enjoy beets, they’re one of my favorites and enjoy the recipe. Let me know if you have any questions.
when you roast the beets, do you wrap them individually in foil, or bunch them together in one batch, wrapped?
I wrap all the beets together in a large piece of foil and wrap them tightly. I’ve edited the recipe to clarify better. Enjoy 🙂
Hi if I can’t get celery seed what can I use ?
You can substitute the celery seed with celery salt. I would use 3/4 teaspoon and this will replace the 1/4 teaspoon salt. If you can’t find that, you can use the celery leaves from the tops of celery, just finely chop. I hope this helps and enjoy 🙂
I would like to preserve these and so how long would you water bath?
I’m not very experienced with canning so I can’t answer this, but I can direct you to this website that has the all the water bath information you need: https://www.freshpreserving.com/waterbath-canning.html
Janette, I love beets and I can’t wait to try making beet relish. It sounds delicious and certainly will dress up plain old grilled chicken. Thanks so much for sharing your recipe.
I’ve never had beet relish, but it sure is pretty!
Beautiful condiment! I love beets and am always looking for new ways to use them!
Great, thanks for stopping by 🙂
Sounds great for sandwiches and such
Thank you Nancy 🙂
G’day! I love any recipe with beets! Your photos and recipe look yum!
Thank you Joanne 🙂
LOVE pickled anything, but beets are near the top (next to onions)! 🙂
Me too, thanks Christina 🙂